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Three C’s In a Roasted Lentil-Chile Sauce

Three C’s In a Roasted Lentil-Chile Sauce Recipe

  • 2 cups chopped cabbage (roughly ½-inch pieces)
  • 1 medium-size carrot, peeled, ends trimmed, cut lengthwise in half, and cut crosswise into ½-inch pieces
  • 1 small cauliflower, cut into 1-inch florets
  • ½ teaspoon ground turmeric
  • 12 to 15 medium-size to large fresh curry leaves
  • 2 tablespoons canola oil
  • 1 tablespoon yellow split peas (chana dal), picked over for stones
  • 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
  • 1 teaspoon coriander seeds
  • 3 to 5 dried red Thai or cayenne chiles, to taste, stems removed
  • ½ teaspoon tamarind paste or concentrate
  • 1 medium-size tomato, cored and coarsely chopped
  • 1½ teaspoons coarse kosher or sea salt
  • 1 teaspoon black or yellow mustard seeds
  • 1 tablespoon rice flour
  • 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 87kcal (4%)
Total Fat 5g (8%)
Saturated Fat 0g (2%)
Cholesterol 0mg (0%)
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 3g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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